laurel's lentil loaf

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* Exported from MasterCook *

 

Lentil Nut Loaf

 

Recipe By :Laurel Robertson, Carol Flinders, and Brian Ruppenthal

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped fine

1 tablespoon oil

2 cups cooked drained lentils

1/2 cup whole wheat bread crumbs

1/2 cup chopped toasted walnuts

or toasted sunflower seeds

1/2 teaspoon sage or thyme

2 tablespoons whole wheat flour

2 eggs -- beaten

1/2 cup broth or water

2 teaspoons vinegar

2 teaspoons shoyu

1 tablespoon toasted sesame seeds

 

Preheat oven to 350F. Saute onion in oil until translucent and slightly browned.

 

Mix ingredients except sesame seeds and place in greased loaf pan. Sprinkle top

with the seeds. Bake for 30 minutes covered, then for 10 minutes uncovered.

 

If you are in a hurry, you can shape patties and cook them on the griddle, with

bread crumbs and/or more sesame seeds on top and bottom.

 

Makes one loaf, or 8 patties.

 

Source:

" Laurel's Kitchen Recipes, Ten Speed Press, Berkeley, California, 1993 edition

[pg.306] "

S(Internet Address:):

" use net (dejavu.com) "

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Per Serving (excluding unknown items): 173 Calories; 8g Fat (39.1% calories from

fat); 8g Protein; 19g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 157mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : A flavorful and nourishing [if somewhat rich] loaf. This recipe is a

favoritefrom our first edition, much simplified and improved. Quick to prepare

using leftover lentils, and very well received at lunchtime with mustard or

ketchup or at supper with sauce or gravy.

 

Nutr. Assoc. : 0 0 2824 0 0 0 2130706543 0 0 2130706543 0 1396 0

 

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